Baked Apples with Sausage, Rosemary and Pine Nut Stuffing
Filled with a sausage, pine nut and rosemary stuffing and are perfect served with roast chicken.
- Yields
6 servings - Prep Time
15 min - Cook Time
50 min
Ingredients
- RubyFrost apples - 6 Apples
- Italian sausage, cooked, chopped or crumbled - 1/2 Lb.
- Bread, fresh, cubed - 1 Cup
- Pine nuts - 3 tbsp.
- Rosemary, fresh, chopped - 1 tbsp.
- Olive Oil - 1/2 tsp.
Instructions
- Preheat the oven to 350ºF.
- In a medium bowl combine the sausage, bread crumbs, pine nuts and rosemary.
- Cut the top third off of an apple.
- Use a melon baller to scoop out the core of the apple along with some of the flesh, leaving ¼ to ½ inch around the edges.
- Repeat with remaining apples
- Arrange apples in a baking dish
- Divide the sausage mixture among the apples, squashing it gently so that it all fits.
- The stuffing will be mounded above the apples
- Drizzle each mound of stuffing with ¼ teaspoon of the olive oil.
- Bake until the apples are tender, 50-60 minutes
- Use a metal spatula to lift apples out of the baking dish and onto a serving plate.